Print

Creamy Keto Cheesecake Recipe with Almond Flour Crust Easy and Perfect

creamy keto cheesecake - featured image
Print Recipe

A creamy, luscious keto cheesecake with a golden almond flour crust that satisfies dessert cravings without the guilt. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons erythritol or preferred keto sweetener
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened (full-fat)
  • ¾ cup erythritol or powdered keto sweetener
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sour cream or heavy cream
  • 1 teaspoon freshly grated lemon zest

Instructions

  1. Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan lightly or line the base with parchment paper.
  2. In a mixing bowl, combine almond flour, erythritol, cinnamon (if using), and salt. Stir in melted butter until mixture resembles wet sand. Press evenly into the bottom of the pan to form a crust. Bake for 10-12 minutes until golden and fragrant. Let cool.
  3. Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides to avoid lumps.
  4. Gradually mix in erythritol, then beat in eggs one at a time, blending well after each addition. Stir in vanilla extract, sour cream (or heavy cream), and lemon zest until silky and smooth.
  5. Pour filling over cooled crust, smoothing the top with a spatula. Place springform pan on a baking sheet and bake for 45-50 minutes until edges are set but center jiggles slightly.
  6. Turn off oven and leave cheesecake inside with door cracked open for about an hour to cool gradually. Then transfer to fridge and chill at least 4 hours or overnight.
  7. Run a sharp knife around edges before releasing springform. Slice with a hot, clean knife and serve with optional fresh berries or keto-friendly whipped cream.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid over-mixing after adding eggs to prevent cracks. Cool cheesecake gradually in oven with door slightly open to avoid cracking. Powdered erythritol preferred to avoid graininess. Press crust firmly to prevent crumbling. Optional water bath can be used for ultra-smooth texture.

Nutrition

Keywords: keto cheesecake, low carb dessert, almond flour crust, creamy cheesecake, keto dessert, sugar-free cheesecake, low carb cheesecake

Find it online: https://sizzlesprout.com/creamy-keto-cheesecake-recipe-with-almond-flour-crust-easy-and-perfect/